I'm serving Paella next weekend. I want to serve a first-course salad. I have a few ideas about how to impart a Spanish flavor profile to a green salad, but I would like to hear some more ideas. Here are my initial ideas:
-- Romaine and red-leaf lettuce
-- Marcona almonds
-- Manchego cheese
-- Castelvetrano olives (they're Italian, but they're the only olives I like)
-- roasted red peppers
-- I usually like to include some fruit, but I'm not sure what would work best... orange segments? pomegranate seeds?
I have a couple of flavored olive oils: one is Meyer Lemon, and one is Blood Orange. Which of these would be most appropriate, if at all?
Which acid would be best: lemon juice, red wine vinegar, or sherry vinegar (or something else)?
Which herbs would be best in the dressing to give it that Spanish flavor?
Thanks in advance for your ideas and feedback.